JELLING AGENT COMPOSITION AND FOOD

WIPO Patent Application WO/2016/163259

A1

Provided is a jelling agent composition, in the case of preparing a jellylike food, said jelling agent composition being capable of quickly gelling the food after dissolved in the food without requiring heating and cooling, not hardening the gel with the lapse of time and imparting to the food no undesirable taste at such a level as causing troubles. Also provided is a food that contains the jelling agent composition. The jelling agent composition according to the present invention comprises 5-25 mass% of sodium alginate, 2-10 mass% of calcium citrate, 0.4-2.5 mass% (on the anhydrous basis) of citric acid and an excipient, wherein the content ratio of calcium citrate to citric acid (calcium citrate/citric acid) is 2-5.

JP6766380	Composition having a richness-imparting function
JP6330255	Gel-like nutritional composition
JP6395748	Food and its manufacturing method

ARAKAWA RYO (JP)
MATSUI NATSUYO (JP)

PCT/JP2016/059893

October 13, 2016

March 28, 2016

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NISSHIN OILLIO GROUP LTD (JP)

A23L21/00; A23L2/52

JP2008184401A	2008-08-14
JP2008184400A	2008-08-14
JP2003079325A	2003-03-18

TORU FUJISAKI: "Univesal Design Foods", JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY, vol. 55, no. 2, 31 March 2008 (2008-03-31), pages 78 - 79, ISSN: 1881-6681
FUMIYOSHI KASAHARA: "Alginic acid-rui", FOOD CHEMICALS SEPARATE VOLUME -8 'NYUKA ANTEIZAI SORAN, 1996, pages 82 - 91

HIRATA, Tadao et al. (JP)
Tadao Hirata (JP)

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